IT202100014759A1 - METHOD AND SYSTEM FOR OPTIMIZING THE EFFICIENCY OF A FOOD PRODUCT DISTRIBUTION SERVICE - Google Patents

Description

METHOD AND SYSTEM FOR OPTIMIZING THE EFFICIENCY OF A SERVICE

OF DISTRIBUTION OF FOOD PRODUCTS

DESCRIPTION

TECHNICAL FIELD

The present invention refers to the catering sector. In particular, the invention refers to a method and a related system for optimizing the efficiency of a food product distribution service to a plurality of customers. of users.

STATE OF ART

? It is known that in the catering services sector, particularly in the corporate, hospital and especially school catering sector, there is a tendency to create a quantity? number of meals consumed only partially or not consumed at all. In particular, a considerable part of the users of the catering service only partially consume the food products received, for example due to a limited time to consume meals and/or a limited appreciation of the food products included in the meal.

As a result, there is considerable food wastage associated with each meal distribution period. Furthermore, the users' diet is unbalanced, since, by not consuming the meal completely, the assimilated macronutrients and micronutrients deviate substantially from the nutritional values considered optimal.

In an attempt to at least partially solve these problems, ? Is it known to submit to service users questionnaires on meal satisfaction and reports, both paper and digital, drawn up by the staff who clear the tables of the canteens where ? provided the service.

However, these expedients appear to have limited efficiency, insufficient to effectively solve the problems encountered. In fact, satisfaction questionnaires are based on subjective observations of users and/or their guardians, typically provided hastily. Furthermore, the compilation of reports by the staff causes a lengthening of the times for clearing the tables. Finally, the information collected through questionnaires and reports is substantially qualitative and, therefore, does not allow for accurate assessments.

The Applicant has therefore noted the lack in the prior art of methods and systems capable of reliably and effectively acquiring information regarding the partial consumption of food products and/or macronutrients and micronutrients taken by the users of a distribution service.

OBJECTS AND SUMMARY OF THE INVENTION

? object of the present invention is to overcome the drawbacks of the prior art.

In particular, ? The purpose of the present invention is to provide a method and a related system capable of identifying the type and quantity of advanced food products in a rapid, reliable and substantially transparent way both for the operator and for the users of the food product distribution service.

A further object of the present invention ? that of proposing a method and a related system that allows to determine the macronutrients and micronutrients taken by each user of the food product distribution service in a rapid, reliable and substantially transparent way both for the operator and for the users.

A further object of the present invention ? that of proposing a method and a related system that allows to determine if a user has consumed a different food product from a food product actually booked.

These and other objects of the present invention are achieved by means of a system incorporating the characteristics of the attached claims, which form an integral part of the present description.

According to a first aspect, the present invention ? directed to a method for optimizing a food product distribution service by an operator. The method includes the steps of:

- store a user database including data identifying the face of each user registered in the database;

- store a list of distributed food products, where at least one food product ? assigned to a corresponding user database user; - by means of a pair of smart glasses worn by an operator, acquire an image including the face of at least one user and a container of at least one food product;

- identify the user by comparing the face included in the image with the identification data of the face included in the user database;

- associate each identified user with a container of at least one food product;

- detect the presence of a leftover of at least one food product in the container included in the image.

When ? identified the presence of surplus:

- identify the food product to which the leftover belongs;

- determine a proportion between the quantity? of? the surplus and the quantity? delivered to the respective identified food product user.

Thanks to this solution ? It is possible to acquire a precise and reliable indication of the consumption of the food products distributed by each single user, in a completely automatic and transparent way both for the operator and for the users of the service. Thanks to this indication ? Is it possible to derive a vast amount? of information on the consumption of the food products distributed, such as information on the liking of each food product for a single user or group of users, information on the macronutrients and/or micronutrients taken by each user, etc. Furthermore, the collection of information can be performed at the same time as an operation to clear the tables of containers of food products, therefore, without requiring additional and/or an extension of the duties of the operator n? requiring a prolonged stay in a meal distribution area for service users.

Optionally, the method provides for the transmission to an electronic device associated with each user of the corresponding proportion calculated between the quantity? of food product delivered and the quantity? of advanced food product.

Thanks to this solution ? Is it possible to automatically keep the user, his guardian and/or dietician informed on the quantity? actually consumed by one or more? food items served.

In one embodiment, the step of determining a proportion between the amount of? the surplus and the quantity? delivery of identified food product includes:

- determine a percentage of the surplus with respect to the total weight of the food product identified.

Furthermore, the method includes the step of:

- modify the total weight of the identified food product to be distributed in the future to the identified user according to said percentage.

In this way ? Is it possible to calibrate the portions of each food product distributed user by user so? to effectively avoid food waste.

In an alternative embodiment, the method further comprises: storing a food product database including nutritional values for each food product, and

- calculate at least one of a caloric quantity, a macronutrient or a micronutrient actually assimilated by the user according to the proportion between the surplus and the food product distributed and the nutritional values included in the food product database.

Thanks to this solution ? possible to acquire reliable data on the amount of calories, a macronutrient a micronutrient actually assimilated by each user during a meal, without resorting to surveys nor? dedicated and/or specialized personnel to carry out this operation.

In one embodiment, the method further comprising:

- determine at least one of a caloric quantity, a macronutrient and an additional micronutrient necessary to reach a reference value according to the at least one of a caloric quantity, a macronutrient or a micronutrient actually assimilated by the calculated user.

Thanks to this solution, ? It is possible to automatically determine how to integrate a meal to ensure a correct caloric, macro and/or micro nutrient intake for each user.

In one embodiment, the method further comprises:

- transmit to a remote device a report including:

- at least one of a calculated caloric quantity, a macronutrient or a micronutrient actually assimilated by the user, and/or - at least one of an additional caloric quantity, a macronutrient and an additional micronutrient.

Preferably the remote device ? a device of the user, a guardian or other person authorized (for example, a nutritionist or a doctor) to receive this type of information. In addition or alternatively, the remote device can? be understood as a server where mail messages or other similar data directed to the user, guardian or other authorized person are recorded.

In this way ? It is possible to promptly provide the user with information that allows a guardian and/or another authorized person to maintain a balanced diet.

In one embodiment, the scanned image comprises a plurality of images. of faces of as many users and a plurality? of containers of at least one food product.

In this case, the method further includes the step of:

- associate each face included in the image with a container of at least one food product based on a relative position between each face and each container of food product.

This solution allows you to speed up the collection of information. In particular, information relating to the food products consumed by users is collected in a completely transparent way for the operator during the clearing of the tables.

In one embodiment, the method further comprises the steps of: - verifying that the identified food product is associated with the identified user based on the list of distributed food products, and

- when the identified food product is not ? associated with the identified user:

- store a corresponding non-congruent information, and/or - reproduce an indication of incongruity on the smartglasses display.

Thanks to this solution ? It is possible to detect and track unapproved and/or unexpected changes in the meals consumed by users.

Preferably, when the identified food product is not associated with the identified user? expected to:

- verify if the food product identified ? a dangerous food product for the user identified on the basis of the user database and - if a dangerous food product is verified, reproduce on the smartglasses display an indication of danger associated with the face of the identified user.

In this way ? possible to alert? the operator of a possible condition of danger that can? therefore act promptly to avoid complications. Thanks to this information the? operator ? able to identify and react correctly to allergic reactions from a food product.

In one embodiment, the method further comprises:

- by means of a pair of smart glasses worn by an operator, acquire a reference image including the face of at least one user and a container of at least one food product during a delivery of the containers and/or during the consumption of at least one product food; - identify the user by comparing the face included in the image with the identification data of the face included in the user database;

- associate a user identified in the initial image with a container containing a leftover detected in the image, when it is not? It is possible to associate each identified user with a container of at least one food product included in the image.

Thanks to this solution ? Is it possible to make a correct association between users and containers - and, therefore, with one or more? food products consumed - even if one or more? of users leave the workstation where they ate their meal before the table clearing operation begins.

A different aspect of the present invention relates to a system for assisting in the distribution of meals. The system includes:

- a pair of smartglasses including:

a transparent or semi-transparent display configured to reproduce images;

a camera, e

a control module;

- an?entity? remote management including:

a processing module;

a memory module configured to store a database of users and a list of food items to be delivered to a respective user, and

a communication module configured to establish a communication channel with the smartglasses control module, e

- a plurality? of identifying elements, each identifying element being associated with a corresponding user included in said database, where each identifying element ? applied to a corresponding container of a food product.

Advantageously, the system ? configured to implement the method according to any of the embodiments described above.

Further characteristics and purposes of the present invention will become clearer from the following description.

BRIEF DESCRIPTION OF THE DRAWINGS

The invention will come described hereinafter with reference to some examples, provided for explanatory and non-limiting purposes, and illustrated in the accompanying drawings. These drawings illustrate different aspects and embodiments of the present invention and, where appropriate, reference numerals illustrating similar structures, components, materials and/or elements in different figures are indicated by like reference numerals.

Figure 1 ? a schematic representation of a system configured to implement a food dispensing assist method according to an embodiment of the present invention;

Figure 2 ? a flowchart of a food delivery service sign-up procedure according to an embodiment of the present invention;

Figure 3 ? a flowchart of a food product reservation procedure according to an embodiment of the present invention;

Figure 4 ? a flowchart of a food product preparation procedure according to an embodiment of the present invention;

Figure 5 ? a flowchart of a food product distribution assistance procedure according to an embodiment of the present invention;

Figure 6 ? a schematic representation of a user database stored in a? unit? of remote management of the system of Figure 1;

Figure 7 ? a schematic representation of a food product database stored in the unit? of remote management of the system of Figure 1;

Figure 8 ? a schematic representation of a database of sets of food products stored in the unit? of remote management of the system of Figure 1;

Figure 9 ? a schematic representation of a list of food products to be distributed generated by the unit? of remote management of the system of Figure 1;

Figure 10 schematically represents an acquisition step of an image comprising an identification code of a food product included in the procedure for assisting in the distribution of food products of Figure 5;

Figure 11 schematically represents an acquisition step of an image comprising the face of a user included in the procedure for assisting in the distribution of food products of Figure 5;

Figures 12 and 13 schematically represent the steps of providing an indication of delivering or not delivering, respectively, one or more? food products to a user included in the food product distribution assistance procedure of Figure 5;

Figure 14 ? a flowchart of a meal consumed analysis procedure according to an embodiment of the present invention;

Figure 15 schematically represents an acquisition step of an image comprising one or more? user faces and food leftovers included in the analysis procedure of the meals consumed in Figure 14, e

Figure 16 ? a schematic representation of a database of meals consumed generated by the unit? of remote management of the system of Figure 1.

DETAILED DESCRIPTION OF THE INVENTION

While the invention? susceptible to various modifications and alternative constructions, some preferred embodiments are shown in the drawings and will be described in detail below. It must be understood, however, that there is no no intention of limiting the invention to the specific embodiment illustrated, but, on the contrary, the invention is intended to cover all modifications, alternative constructions, and equivalents which fall within the scope of the invention as defined in the claims.

The use of ?for example?, ?etc.?, ?or? indicates non-exclusive alternatives without limitation unless otherwise indicated. Using ?include? means ?includes, but not limited to? unless otherwise indicated.

With reference to Fig.1 it schematically illustrates a system for assisting in the distribution of food products, in particular meals ? in short the ?system 1? in the sequel ? configured to implement a method of assisting in the distribution of food products according to an embodiment of the present invention.

The system 1 comprises an?entity? of remote management 10, at least a pair of smartglasses 20 and a plurality? of identification elements? preferably machine-readable symbols ? QR code 30 in the considered example.

The unit of remote management 10 comprises a processing module 11, a memory module 12 and a communication module 13.

For example, processing module 11 ? configured to process data contained in the memory module and/or received from the communication module. For this purpose, the processing module 11 comprises one or more? between microcontrollers, microprocessors, general purpose processors (CPU) and/or graphics processors (GPU), DSP, FPGA, ASIC), edge computing resources, volatile and/or non-volatile memory blocks.

The memory module 12 ? configured to store large quantities? of data, in particular one or pi? database. In particular, the memory module comprises a database DB1 (illustrated schematically in Figure 6) of information on the users of the food product distribution service ? in short ?distribution service? in the sequel ? and a database of DB2 food products (schematically illustrated in Figure 7) that can be supplied by the service.

The communication module 13 ? configured to establish a wireless communication channel with the smartglasses 20. For example, the communication module 13 comprises a modem, preferably connected to a telecommunication network (not shown).

Finally, the unit? of remote management 10 includes one or more? power modules to supply the necessary operating energy to the processing module 11, to the memory module 12 and to the communication module 13.

How will it be? evident to the expert person, the unit? of remote management 10 pu? be realized as a single device, for example a server, or pu? be made in a distributed way using two or more? physical and/or virtual devices (for example, virtual machines) connected to each other.

The smartglasses 20 include a frame on which ? mounted a viewer 21 and in which a camera 22 and a control module 23 are integrated.

The viewer 21 comprises a transparent or semi-transparent portion such as to allow an operator wearing the smart glasses 20 to see through the viewer 21. Furthermore, the viewer 21? configured ? for example, does it include suitable circuitry (not shown)? to reproduce images that overlap with what is present in the field of view, or Field Of View FOV, of a user wearing smartglasses 20, thus creating an effect of reality? augmented and/or reality? mixed. Furthermore, the smartglasses 20 comprise at least one video camera 22 configured to frame the field of view visible through the viewer 21 and acquire single images or sequences of images.

Finally, the electronic module 23 of the smartglasses 20 ? configured to memorize and/or process the images supplied by the video camera 22 and generate the images of reality? increased to be displayed on the viewer 21. Furthermore, the electronic module 23 ? configured to establish the wireless communication channel 40 with the unit? of remote management 10 in order to exchange data with the same. For example, the control module 23 includes one or more? between microcontrollers, microprocessors, general purpose processors (CPUs) and/or graphics processors (GPUs), DSPs, FPGAs, ASICs, a wireless modem (for example, configured to connect to a 4G, 5G cellular network, a WiFi network, Bluetooth ?, etc.), volatile and/or non-volatile memory modules, power modules and a battery for supplying operating energy to the components of the control module 23, of the video camera 22 and of the viewer 21.

Each QR code 30 of system 1 contains a unique code uniquely associated with a user of the distribution service as described below. Each QR code 30 ? imprinted on a? label applied to a container 50 ? for example, a heat-sealed disposable container or serving tray - of a corresponding food product to be distributed. Alternatively, the QR code 30 ? imprinted directly on the surface of the container 50.

In one embodiment of the present invention, the system 1 just described is used in a meal distribution service, for example in the context of a school canteen service. System 1? configured to assist meal delivery service personnel in the meal delivery distribution operation and management of the meal delivery service. For this purpose, ? implemented a method comprising plurality? of procedures 100, 200, 300 and 400 schematically illustrated by the flow diagrams of Figures 2, 3, 4 and 5.

The meal distribution service provides for a registration procedure 100 (Figure 2) in which for each user of the meal distribution service ? created a corresponding entry in the DB1 user database (block ( and Figure 6) stored in the memory module 13 of the remote management unit 10. Preferably, each entry in the DB1 user database includes the following information about the user:

- first name,

- surname,

- payment method for the service,

- any food preferences and/or restrictions, e

- identification data of the user?s face.

In particular, the identification data of the user?s face includes an image of the user?s face or one or more characteristics ? or features? of the face of the user extracted from one or more? images of the user?s face.

Preferably, for each user included in the DB1 user database ? generated a corresponding identification code (block 103), which is preferably registered in the user database DB1. This identification code ID ? used to create a QR code 30 uniquely associated with the corresponding user (block 105).

The meal distribution service provides a meal reservation procedure 200 (Figure 3) in which a user of the meal distribution service ? or his guardian? make a reservation for one or more meals to be eaten during a lunch break on a corresponding date (block 201). Preferably, this operation ? performed through a computer system managed and/or connected to the unit? remote management 10.

In particular, a generic meal can be selected between two or more? menu, i.e. a set of one or more? food items stored in the DB2 food item database (block 203). In other words, the generic meal to be dispensed? a set of one or more pre-selected or user-selected food products. Preferably, each menu ? stored in a third DB3 menu database (shown schematically in Figure 8). For example, menus are differentiated based on at least one of the following criteria:

- a number of food items,

- a type of food product,

- a calorie content of the menu,

- correspondence with a particular diet, e

- dietary restrictions due to medical and/or ethical conditions.

Subsequently, ? created a list L (illustrated schematically in Figure 9) of the meals to be distributed on a predetermined date and time (block 205). Preferably, the list L ? stored in the memory module 13 of the? unit? remote management 10. For example, does each line in the list include a meal selected by a user for the predetermined date and time? for example, ? reported a code of the selected menu or, the set of food products that make up the meal? and the user who booked this meal? for example ? reported the identification code associated with the user.

A meal preparation procedure 300 (Figure 4) provides for communicating the list L to a meal preparation center (not shown) (block 301). The reserved meals, or the individual food products which make up the reserved meals, are prepared and packaged in respective containers 50 (block 303). Furthermore, the QR code 30 associated with the user who booked the meal? applied to the container 50 which contains the corresponding meal, or to each container 50 of the food products which make up the meal (block 305). Finally, the prepared meals are transferred from the preparation center to the distribution point, for example a school canteen (block 307).

When dispensing meals, system 1 performs a meal distribution assistance procedure 400 (Figure 5) aimed at simplifying dispensing by an operator (not shown) of the meal dispensing service wearing smart glasses 20.

When distributing meals, the operator observes the QR code 30 applied to the container to be distributed (block 401). The video camera 22 of the smart glasses 20 therefore acquires a first image I1 comprising the QR code 30 (block 403 and illustrated schematically in Figure 10).

Subsequently, the operator observes at least one user U waiting to receive a reserved meal (block 405). The video camera 22 of the smartglasses 20 then acquires a second image I2 comprising the face of the user U (block 407 and illustrated schematically in Figure 11).

The first acquired image I1 and the second image I2 are transmitted to the unit? of remote management 10 through the wireless communication channel 40 (block 409).

The unit of remote management 10 ? configured to process the first image in order to identify the QR code 30 included in the first image I1 (block 411), extract the user identification code included in the QR code 30 (block 413).

In series or in parallel, the unit? of remote management 10 ? configured to process the second image I2 to identify the face of the user U included in the second image I2 (block 415).

So, the unit? remote management 10 determine if the face of the user U included in the second image I2 corresponds to the face (or other identification data of the user's face) stored in the DB1 user database and associated with the user to whom ? assigned the identification code included in the QR code 30 in the first image I1 (decision block 417).

If so (output branch Y of decision block 417), the unit? of remote management 10 transmits a correspondence message C1 between the meal and the user to the smartglasses 20 (block 419). In response to the receipt of the correspondence message, the smartglasses 20 generate and reproduce on the display 21 an indication A1 to deliver the meal to the user U (block 421 and Figure 12).

Preferably, once the correspondence message C1 has been transmitted, the unit? of remote management 10 ? configured to record successful delivery of the meal to the user (block 423). For example, this meal delivery information can be entered in an additional column of list L.

If not (exit branch N of decision block 417), the unit? remote management system 10 transmits a non-correspondence message C2 between the meal and the user to the smartglasses 20 (block 425). In response to the receipt of the non-correspondence message C2, the smartglasses 20 generate and reproduce on the display 21 an indication A2 not to deliver the meal to the user U (block 427 and Figure 13).

Consequently, the operator shifts his gaze so as to observe at least one other user (block 429) and the procedure 400 ? repeated starting from the acquisition of a new image including the user?s face (as described in relation to block 407) up to the delivery of all the meals to be distributed.

In this way, the? operator ? able to deliver the correct meal to the U user reliably and quickly without the need to of user identification operations by the operator. Pi? in general, the method just described does not require the operator or the user to provide data.

Optionally, system 1 ? configured to implement a procedure 500 (schematically illustrated by the flow diagram of Figure 14) for analyzing the meals consumed.

In this case the DB2 food product database comprises, for each registered food product comprises at least one corresponding image of an undamaged exemplary food product. Alternatively, distinctive characteristics extracted from at least one image of the food product are recorded for each food product.

Procedure 500 provides that at the end of the meal, the operator observes the workstations where the meals are consumed by the users (block 501). The television camera 22 of the smartglasses 20 therefore acquires at least a third image I3 comprising one or more? faces of users U1-Un and one or more? containers, for example plates P1-Pn, used to consume the previously delivered meal (block 503 and Figure 15).

The third image I3 ? transmitted by the smartglasses 20 to the unit? management module 10 (block 505). The unit of remote management 10 ? configured to identify the face of each user U1-Un included in the third image I3 (block 507). Furthermore, the unit? of remote management 10 ? configured to identify each plate P1-Pn included in the third image I3 (block 509) and associate each plate P1-Pn with one of the identified users U1-Un (block 511). Advantageously, the unit? of remote management 10 ? configured to establish a correspondence between U1-Un users and P1-Pn plates according to a congruence criterion, for example by estimating a distance between U1-Un users and P1-Pn plates and associating each P1-Pn plate to the U1-Un user pi ? Neighbor.

The unit of remote management 10 ? configured to analyze each plate P1-Pn and identify residues, or leftovers, of the meal eaten by user U1-Un (block 513). The leftovers identified in each plate P1-Pn are then analyzed to determine the food product, or food products, consumed by the corresponding user U1-Un (block 515). For example, each leftover food found on the plate? compared with the image of the food products included in the DB2 food database until ? determined a match, preferably with a degree of confidence above a lower confidence threshold.

Right away, ? verified that each food product consumed by user U1-Un associated with dish P1-Pn was included in the corresponding meal recorded in list L (decision block 517). If so (output rung Y of decision block 517), ? recorded a corrected meal data (block 518). Conversely, if an inconsistency is determined between at least one identified food product and the booked meal (exit branch N of decision block 517)? for example in the case two or more? users have exchanged one or more? foodstuffs ?, ? incorrect meal data recorded (block 521). Preferably, the incorrect meal datum comprises an indication of each food product identified in the plate P1-Pn associated with the user U1-Un which is not congruous with the previously booked meal. In one embodiment, the unit? of remote management 10 ? configured to generate a report for each user U1-Un and/or memorize a database of consumed meals DB4 (illustrated schematically in Figure 16) in the memory module 13 containing the correct meal data, or the incorrect meal data, associated with each user U1-Un.

Subsequently, ? provided for determining a percentage of consumption of the meal by the user U1-Un (block 523) and for storing a corresponding consumption data (block 525). For example, each leftover food item identified on the plate ? compared with the corresponding food product image included in the DB2 food product database to estimate a volume and/or mass difference between the food product leftover and the food product initially delivered to user U1-Un. Preferably, the unit? of remote management 10 ? configured to add the meal consumption data in the report of each user U1-Un and/or in the database of consumed meals DB4.

Optionally, for each user U1-Un ? expected to perform (block 527) an estimate of assumed nutritional values comprising at least one of:

- an energy intake of the meal actually consumed;

- a quantity? of macronutrients (carbohydrates, lipids and proteins) assimilated, - a quantity? of micronutrients (vitamins, mineral salts, etc.) assimilated.

For example, the estimate of nutritional values assumed ? performed on the basis of the nutritional values of each food product included in the meal booked by the user weighed for the previously estimated percentage of consumption of this food product. Preferably, the unit? of remote management 10 ? configured to add the respective estimate of nutritional values assumed in the report of each user U1-Un and/or in the database of consumed meals DB4.

Furthermore, ? optionally provided for determining (block 529) a contribution of at least one of a caloric quantity, a macronutrient and a micronutrient necessary to reach a reference value ? for example a recommended value for the meal - depending on one or more? between a caloric quantity, a macronutrient and a micronutrient actually assimilated by the calculated user.

Advantageously, the generated report or the corresponding entry in the DB4 database of meals consumed by each U1-Un user can be made available to the respective user, a guardian of the same, a nutritionist and/or an authorized healthcare professional (block 531). For example, the unit? of remote management 10 allows access to this information through an IT platform (not shown) and/or the report ? sent to a mailbox associated with the corresponding user U1-Un, preferably registered in the DB1 user database.

Preferably, the steps 501-531 just described of the procedure 500 are repeated until information relating to each meal distributed and/or ? A report was generated for each user of the service.

Preferably, the information contained in one or more? DB4 meals consumed database reports or entries are used to optimize distributed food products (block 533). For example, the information contained in one or more? reports or database entries of meals consumed DB4 are used to change the amount? of each food product distributed to a specific user according to the quantity? of surplus of food product detected. In addition or alternatively, the information relating to a plurality? of different users and a of different meal deliveries included in the DB4 meal consumed database are analyzed ? for example, statistically ? in order to determine the quantities, or portions, of food product that allow to minimize the leftovers left by users, to determine food products associated with a lower/larger number of leftovers. As a further addition or alternative, information relating to a plurality? of different users and a of different meal deliveries included in the DB4 meal consumed database are analyzed ? for example, statistically ? to determine a combination of food products ? that is, less? ? that guarantee an effective intake of macronutrients and micronutrients as much as possible? close as possible to a target value.

Procedure 500 makes it possible to obtain fundamental information both for guaranteeing correct nutrition of the users and for optimizing the composition of the meals at the level of the individual user and/or of the entire service. In particular, the 500 procedure makes it possible to acquire this information simply and quickly, without requiring or data collection and entry operations n? additional operations in addition to those already? foreseen during the clearing of the meals consumed by the operator.

? however it is clear that the examples reported above must not be interpreted in a limiting sense and the invention thus? conceived ? susceptible to numerous modifications and variations.

For example, in an alternative embodiment, the electronic module of the smartglasses ? configured to extract the ID code contained in the QR code included in the first image. In addition or alternatively, the electronic module of the smartglasses ? configured to identify and isolate a portion of the second image comprising the face and/or extract a set of distinctive characteristics (feature) of the face included in the second image. Similarly, identify and isolate a portion of the third image I3 comprising the leftovers of the meal and, possibly, extract a set of distinctive characteristics (feature) of the leftovers of the meal included in the third image. In these cases, are the smartglasses configured to transmit to the unit? of remote management the user identification code and the portion of the image including the user? the first image and the second image or the third image.

Nothing forbids the provision of an alternative (not illustrated) meal distribution assistance procedure, in which expected to identify a meal between a plurality? of meals to be delivered to a corresponding user. For example, the alternative procedure ? configured to identify the QR code associated with an observed user in order to identify the container with the meal to be delivered to the user. In other words, the user? first identified on the basis of? analysis of the face and, then,? verified if the acquired QR code ? associated with the identified user. In the end, ? reported to the operator if the meal observed? to be delivered or not to the user in question.

In a different embodiment, the meal distribution assistance procedure provides that the unit? of remote management transmits the list of meals ordered to the smartglasses together with a list of faces or features of the faces of users who have ordered a meal from the list. In this case, the operations of analyzing the images and determining the correspondence between the meal and the user are performed by the smartglasses control module.

In another embodiment (not shown), smart glasses are equipped with a temperature sensor, for example a thermal imager. In this case, ? provided for determining a temperature of each meal, or individual food product, to be delivered and determining whether that temperature is within a range of desired temperatures or whether the meal, or individual food product, is to be heated or cooled. Preferably, the temperatures cos? data are recorded in the report and/or delivered meal database, while the desired temperature ranges for each meal and/or individual food item are stored in the menu database and food item database, respectively.

In addition or alternatively, the thermal imaging camera can? be configured to detect the body temperature of the filmed users. The data of body temperature pu? be stored in the user database and/or in the delivered meals database

In one embodiment (not shown), the meal analysis procedure provides for recording whether ? identified a leftover corresponding to a food product not included in the intended meal of the user. Optionally, can display an indication of inconsistency on the viewer of the smart glasses.

In one embodiment (not shown), the meal analysis procedure provides for displaying an alert message on the smartglasses display if ? identified a surplus corresponding to a food product to which the user? allergic. Preferably, the alert message ? displayed on the face of the user who has consumed the food product to which he is allergic. In addition and/or alternatively? planned to transmit the alert message to a user device (smartphone, tablet, computer) of the staff of a health facility.

In one embodiment (not shown), the meal analysis procedure provides for the acquisition of at least a first image comprising the face of one or more users and one or more containers of food products once the distribution of food products has been completed or during the consumption of the meal by the users. This first image? then compared with the image acquired at the end of the meal, therefore, including one or more? containers in which food leftovers are left. In this case, the unit? of remote management ? configured to compare the two images and associate a user depicted in the first image with each container depicted in the second image, in order to be able to establish a match between users and the food products consumed even when a user leaves the workstation where he ate his meal.

How will it be? evident to the technician of the sector, one or more? steps of the procedures described above can be performed in parallel with each other or with a different order from the one presented above. Similarly, one or more optional steps can be added or removed from one or more? of the procedures described above.

A single, or a combination of two or more, of the procedures presented above form a method for assisting in the distribution of food products. In addition, one or more steps of the same procedure or of different procedures can be performed in parallel with each other or with a different order from the one presented above. Similarly, one or more optional steps can be added or removed from one or more? of the procedures described above.

Naturally, all the details can be replaced by other technically equivalent elements.

For example, nothing prevents you from acquiring a second image including more? of a face. In this case, sar? verified if between one of the faces included in the second image? the face of the user associated with the dish to be delivered. If so, will it be? reproduced an indication to deliver the dish in correspondence with, or superimposed on, the face of that user.

How will it be? evident to the skilled person, a variant of the system described above can? understand a plurality of smartglasses supplied to a corresponding number of operators at work in the same point of delivery of food products and / or in two or more? food delivery points.

Finally, although the example of a school cafeteria has been used to describe the system and method according to some embodiments of the invention, it will be? It is clear that the system and method according to the embodiments of the present invention can also be successfully implemented in the context of a meal distribution service for hospitals, nursing homes, companies, etc.

Claims (10)

1. Method (100; 200; 300; 500) for the optimization of a food product distribution service by an operator including the steps of: - storing (101) a user database comprising data identifying the face of each user registered in the database; - store (205) a list of food products distributed, where at least one food product ? assigned to a corresponding user database user; - by means of a pair of smart glasses worn by an operator, acquiring (503) an image comprising the face of at least one user and a container of at least one food product; - identify (507) the user by comparing the face included in the image with the identification data of the face included in the user database; - associating (511) each identified user with a container of at least one food product; - detect (513) the presence of a leftover of the at least one food product in the container included in the image, and when ? identified the presence of surplus: - identify (515) the foodstuff to which the surplus belongs; - determine (523) a proportion between the quantity? of? the surplus and the quantity? delivered to the respective identified food product user. The method (100; 200; 300; 500) according to claim 1, wherein the step of determining (523) a proportion between the amount of? the surplus and the quantity? delivery of identified food product includes: - determine a percentage of the surplus with respect to the total weight of the identified food product, e further comprising the step of: - modify the total weight of the identified food product to be distributed in the future to the identified user according to said percentage. The method (100; 200; 300; 500) according to claim 1 or 2, further comprising: - storing (203) a food product database including nutritional values for each food product, e - calculate (527) at least one of a caloric quantity, a macronutrient or a micronutrient actually assimilated by the user according to the proportion between the surplus and the food product distributed and the nutritional values included in the food product database. The method (100; 200; 300; 500) according to claim 3, further comprising: - determine (529) at least one of a caloric quantity, a macronutrient and an additional micronutrient necessary to reach a reference value according to the at least one of a caloric quantity, a macronutrient or a micronutrient actually assimilated by the calculated user. The method (100; 200; 300; 500) according to claim 3 or 4, further comprising: - transmit to a remote device a report including: - at least one of a calculated caloric quantity, a macronutrient or a micronutrient actually assimilated by the user, and/or - at least one of an additional caloric quantity, a macronutrient and an additional micronutrient. 6. Method (100; 200; 300; 500) according to any one of the preceding claims, wherein the acquired image comprises a plurality of images. of faces of as many users and a plurality? of containers of at least one food product, further comprising the step of: - associating (511) each face included in the image with a container of at least one food product on the basis of a relative position between each face and each container of food product. The method (100; 200; 300; 500) according to any one of the preceding claims, further comprising the steps of: - verify (517) that the food product identified is associated with the user identified on the basis of the list of food products distributed, and - when the identified food product is not ? associated with the identified user: - store a corresponding non-congruent information, and/or - reproduce an indication of incongruity on the smartglasses display. The method (100; 200; 300; 500) according to claim 7, further comprising the steps of: - when the identified food product is not ? associated with the identified user: - verify if the food product identified ? a dangerous food product for the user identified on the basis of the user database and - if a dangerous food product is verified, reproduce on the smartglasses display an indication of danger associated with the face of the identified user. The method (100; 200; 300; 500) according to any one of the preceding claims, further comprising: - by means of a pair of smart glasses worn by an operator, acquire (503) a reference image comprising the face of at least one user and a container of at least one food product during a delivery of the containers and/or during the consumption of the food; at least one food product; - identify the user by comparing the face included in the image with the identification data of the face included in the user database; - associate a user identified in the initial image with a container containing a leftover detected in the image, when it is not? It is possible to associate each identified user with a container of at least one food product included in the image. 10. Meal distribution assistance system (1) comprising: - a pair of smart glasses (20), including: a transparent or semi-transparent viewer (21) configured to reproduce images, a camera (22) a control module (23), - an?entity? remote management (10) including: a processing module (11), a memory module (12) configured to store a user database (DB1) and a list (L) of food products to be delivered to a respective user, a communication module (13) configured to establish a communication channel with the control module (23) of the smartglasses (20), and - a plurality? of identification elements (30), each identification element being associated with a corresponding user included in said database (DB1), wherein each identification element (30) ? applied to a corresponding container (50) of a food product, in which the system (1) ? configured to implement the method (100; 200; 300; 500) according to any one of the preceding claims.